Salmon with Ginger Pineapple Salsa Recipe

3.5 2
Salmon with Ginger Pineapple Salsa Recipe
Salmon with Ginger Pineapple Salsa Recipe photo by Taste of Home
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Salmon with Ginger Pineapple Salsa Recipe

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3.5 2
Publisher Photo
"Here in Oregon, fresh fish is a staple in my life," says Kathleen Kelley of Days Creek. "I eat salmon at least twice a week and usually grill it, but it's just as delivious baked with this zesty ginger pineapple salsa."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 cup chopped seeded ripe tomatoes
  • 3 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt, divided
  • 6 salmon fillets (6 ounces each)
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon With Ginger Pineapple Salsa in Light & Tasty April/May 2004, p23

Nutritional Facts

1 each: 374 calories, 20g fat (4g saturated fat), 100mg cholesterol, 405mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1 fat.

  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 cup chopped seeded ripe tomatoes
  • 3 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt, divided
  • 6 salmon fillets (6 ounces each)
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  1. Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.
  2. Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon With Ginger Pineapple Salsa in Light & Tasty April/May 2004, p23

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